A staple addition to Virgin Islands meals is always rice…especially peas & rice. Whether the peas are cooked in or added over the rice, it’s an everyday starch. To accomplish this version of Pigeon Peas & rice, here’s what I used.
1 tbs olive oil
1 tbs butter
4 slices turkey bacon
½ sweet onion
½ cup chopped sweet pepper medley
2 cloves crushed or minced garlic
1 packet Sazon Goya (optional)
1 tsp oregano
3 sprigs thyme
1 can Goya Pigeon Peas
1 ½ cups Goya Medium Rice
3 cups water
6 oz Goya Tomato Sauce
Adobo, Salt, pepper to taste
Heat oil and butter in a saucepan over medium-high heat. Add the bacon to the pan and cook for about a minute. Add peppers, onions and scallions and cook stirring occasionally until the vegetables are soft and translucent. This process takes about 10 minutes. Add garlic, oregano and thyme. Cook about 30 seconds.
Add peas and rice and stir the mixture for a minute or two. Add water and tomato sauce to pan and bring to a boil. Add adobo or salt and pepper to your liking and stir. Cook uncovered for about 10 minutes until rice almost reaches the top of the water. Stir the rice carefully.
Cover the pot and lower the heat to low. Cook for another 15 minutes or until rice is tender.